TY  - THES
T1  - Development and utilization of señorita banana (Musa Sapientum Linn.) flour
A1  - Valencia, Rachel V.
A2  - Sales, Alicia C.
LA  - English
UL  - https://tuklas.up.edu.ph/Record/UP-99796217608565932
AB  - The effect of stage of maturity of Senorita bananas (Musa sapientum, Linn.) (unripe, rare ripe and fully ripe) on the quality of banana flour was determined by evaluating the physico-chemical and sensorial characteristics of the fruit and flour used in polvoron prepared with a 25% substitution of wheat flour with banana flour. Fruit at the unripe stage was found to produce the best flour in terms of the physico-chemical and sensorial attributes tested. The optimum drying conditions for flour production was determined by subjecting banana fruits to three drying temperatures (140°F, 160°F and 180°F). From the subjective evaluation conducted on the flour produced, the samples obtained from 140°F was found to be the best. these samples were also analyzed for their proximate composition. The values obtained were found to conform with literature values for flour from other varieties of bananas. The banana flour was incorporated in the vanilla drop cookies at 25%, 50%, and 75% levels of substitution of wheat flour. The sensorial characteristics of the cookies were found to differ insignificantly at a 5% level of significance so using the highest level of substitution (75%) for cookie preparation is recommended to reduce cost.
NO  - Thesis (BSFT)--University of the Philippines Diliman.
CN  - LG 993.5 1989 F66 V36
KW  - Bananas.
KW  - Flour.
ER  -